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Gluten-Free No-Knead Sourdough Bread

Yeast Option - You can make this bread with a small amount of yeast in place of the sourdough. It definitely isn't as tasty as the sourdough version but it can be used as a back-up option if you don't have a starter on the go. Replace the 1 cup of starter in the recipe with 1/2 cup brown rice flour, 1/2 cup warm water, 1 teaspoon cider vinegar and 1/2 teaspoon active dried yeast.

Ingredients

  • 1 cup brown rice flour
  • 1 cup buckwheat or millet flour
  • 1/2 cup tapioca flour or potato starch
  • 2 tablespoons ground flaxseeds or chia seeds
  • 1 1/2 teaspoons sea salt
  • 3/4 cup (150g) 'active' bubbly starter
  • 1 tablespoon olive oil
  • 350 ml tepid water, preferably filtered
  • sesame seeds to sprinkle on top (optional)

Instructions

  • Combine the dry ingredients in a large bowl and whisk to combine and aerate. Make a well and pour in the starter, oil and water. Use a wooden spoon or spatula (not metal when using sourdough) to mix together and then beat vigorously for half a minute (the beating part is important to incorporate air). The mixture will be wet but thick like a cake batter (see video for correct consistency). Depending on the flours used and the humidity you may need to add a tablespoon of water at a time to get the right consistency.
  • Pour the mixture into a prepared loaf tin, sprinkle with sesame seeds (optional) and cover with a tea towel and leave for 8-10 hours in a warmish place (in summer on the kitchen bench, in winter by the fire or in a hot water cupboard). The bread is ready to bake once it has risen about a third, with small bubbles and a slight 'domed' surface.
  • To bake, either use a bread maker on the 'bake only' setting to cook for 60 minutes. Or in an oven at 200C for 50-60 minutes until the loaf sounds hollow when tapped on its base. If using the oven, you will get a better crust if you can create steam in the oven. The easiest way to do this is to place an oven tray in the shelf under the bread tin. When you put the bread in the oven pour 1 cup of boiling water into the baking tray and quickly close the door. The steam will be trapped in the oven.
  • Once cooked, cool the bread completely on a cake rack before cutting (this is important to retain the moisture in the bread). Store wrapped in a tea towel on the kitchen bench or in a bread bin. This bread will keep well for over a week.

Notes

*Winter Tip: If you don't have a nice warm position (by the fire or a sunny table) for the bread to rise in, you can make a 'hot box' by placing the tin in a chiller bag with a hottie.